Chicken Tikka Skewers

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (415.6 g)
  • Calories 671.4
  • Total Fat - 7.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 242.1 mg
  • Sodium - 322.1 mg
  • Total Carbohydrate - 119.3 g
  • Dietary Fiber - 4.5 g
  • Sugars - 9.7 g
  • Protein - 28.9 g
  • Calcium - 135.3 mg
  • Iron - 4.2 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.1 mg

Step 1

Soak 8 bamboo skewers for at least 30 minutes (this can be done while you are doing the preparation).

Step 2

Finely chop half the onion and combine with the mince, curry paste and two tablespoon of coriander in a large bowl and then divide evenly into 8 ortions.

Step 3

Using wet hands, shape each aroung 1 skewer to form a sausage and place on a baking tray lined with baking paper.

Step 4

Thinly slice remaining onion and then combine the onion, cucumber, tomato and remaining coriander in a medium bowl.

Step 5

Preheat a greased barbecue hotplate on high and then reduce heat to medium and cook the skewers, turning for about 8 to 10 minutes or until slightly charred and colooked through.

Step 6

Meanwhile, combine yaghurt, mint and garlic and season with salt and pepper.

Step 7

Serve skewers with salad, raita (yoghurt mix) and rice.

Step 8

NOTE - you can make uncooked skewers upt to two days ahead and place in an airtight container between sheets of baking paper and refrigerate.

Tips & Variations


No special items needed.

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